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Thursday, May 28, 2015

As we get ready to immerse ourselves in the happenings of next Presidential election, we ought to nourish our bodies with something very delicious and very healthy. No matter how busy you are, eating a wholesome,
nutritious breakfast will probably save
you time in the long run. By recharging your brain and body, you'll find that you’re
more efficient in just about everything you do. And if you're one of those peoeple who never eat breakfast, this is great any time of the day.

BREAKFAST OF CHAMPIONS1 container (32 oz.) plain,

Greek-style yogurt

2-1/2 cups milk2 cups uncooked steel-cut oats

1/3 cup honey

1/4 cup chia seeds1/4 cup flax seeds

2 apples, chopped

1 Tbsp. cinnamon

DIRECTIONS

1. Mix ingredients in large bowl until combined.

2. Spoon into 10 half-pint size jars.

3. Refrigerate until ready to eat.

NOTES:

Of course this works with any type of plain Greek yogurt.I prefer the richness and creaminess of the full fat type.

This pudding is safe to eat until 1 week after the sell by date on the milk and yogurt.Always go by the first calendar date.

This is especially good when you use freshly ground cinnamon. You can grind cinnamom sticks in a clean coffee grinder. Break them up first using a rolling pin (put them in a zip lock bag so they don't fly all over your kitchen).

NUTRITION FACTS :(Note: used full-fat plain Greek-style yogurt in analysis. Does not include flax seed and additional cinnamon; will update using nonfat plain Greek-style yogurt, flax and cinnamon asap)

Saturday, December 7, 2013

Nothing political today. It's cold in Chicago and I brewed some of this deliciousness to share with my book club tonight.

Glühwein

You don't have to be German to appreciate this fruity, warm mulled wine. You need only be human.

1500 ml dry red wine (zinfandel,
merlot, burgundy, etc.)

1/2 cup sugar

3 cinnamon sticks

6 cloves, whole

Pinch each allspice, mace

1 cup brandy

1 orange, sliced

1/2 lemon, sliced

Pour wine into a large saucepot and heat over low heat. Stir in sugar and spices until sugar is
dissolved. Add brandy and continue
cooking until heated through (do not boil).Add the lemon and orange. Steep for about 30 min. over low heat. Serve hot in coffee mugs.Garnish
with orange slices and cinnamon sticks, if desired.

Friday, May 24, 2013

Ah, the windy city...Rhambo closed 50 schools this week. Nobody failed to notice that they were all in poor neighborhoods. Yes, we need to acknowledge that the state of Illinois and the city of Chicago are having budget problems...but why do budget problems always get solved on the backs of poor people? Did the citizens cause these problems? No, it was the greedy politicians. Citizens do not create the budgets and therefore do not fail to pay the bills. As a citizen of Illinois, I pay very high taxes. In fact, our gas gets taxed by the city, the state AND the county...where does that money go? 0.70 cents a gallon in taxes alone for gasoline! It's the way that the elected officials - OF BOTH PARTIES - throw up their hands in frustration, do nothing and then make decisions that hurt the hard working citizens of Chicago and Illinois. And...LET'S NOT PRETEND that poor people are all on welfare! Most poor people have 2 and sometimes 3 jobs. So now, kids who live in gang infested neighborhoods will have to go further to school. Explain your f'n budget problems to the mother of a bright young kid who gets shot.

Chicago-Style Grandma SliceChicago isn't terrible. We are the only city in the world that likes Italian sausage on our pizza, and this New-York inspired "grandma" pizza has a LOT of Italian sausage. When I throw my hands up, it's only the dough that flies!2 cups bread flour

1-1/2 tsp. salt, divided

2 tsp. yeast

3/4 cup hot water

3 Tbsp. olive oil, divided

1 Tbsp. honey

1 lb. bulk hot Italian sausage

2 cups (8 oz.) Italian blend shredded cheese

1 can (28 oz.) diced tomatoes, drained

3 cloves garlic, minced

1/2 tsp. freshly ground black pepper, divided

2 Tbsp. shredded Parmesan cheese

1/4 tsp. dried oregano leaves

6 fresh basil leaves, chopped

Combine bread flour, 1 tsp. salt and yeast in work bowl of food processor fitted with metal blade. Pulse to combine. In glass measuring cup combine water, 1 Tbsp. oil and honey. With processor running, pour water mixture through feed tube. Run processor 1 minute (after about 15 seconds the dough will come together in a ball and whip around the work bowl). Remove dough from bowl and knead on counter or other hard work surface. Stretch into a 6x8-inch rectangle.

Pour remaining oil in 15x10-inch jelly roll pan. Place dough in pan and turn over to coat both sides with oil. Cover with plastic wrap and let rise 1 hour or until double.

While dough is rising, cook Italian sausage on medium heat in large skillet until cooked through, about 8 minutes (avoid browning sausage).

Top dough with cheese blend, then with sausage. Top with combined tomatoes, remaining salt and oil, garlic and half of the pepper. Sprinkle with Parmesan cheese, oregano and remaining pepper. Bake 15 minutes or until edges are golden brown and cheese is melted. Sprinkle with basil. Cut with pizza cutter or scissors.

Wednesday, March 13, 2013

It's worth it to take your time when making important decisions or preparing a great salad. I've added an extra step to toast the bread, rub it with garlic and brush it with oil -- this keeps the bread crunchy and improves the overall experience of this classic Italian salad.

Place bread on baking sheet.Bake 5-6 min. on each side or until crisp and golden brown around edges.Cool 5 min.Cut garlic on diagonal at one end.Rub bread slices with garlic.Brush bread with reserved oil.Cut into 1-inch cubes.

When McCain was labeled a maverick, it was a good thing. Now, not so much. Hagel apologized for the gay remarks and he is clearly not anti-Semitic. The only thing he hates is WAR, because the man has had combat experience. I think we should support his nomination.

Maverick MeatloafMakes 10 servingsIt's gutsy making meatloaf with so much garlic, but this lean meatloaf slices beautifully and tastes just as good the next day on a toasted bun.